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Italian Pot Roast with Polenta

Italian Pot Roast with Polenta
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Indulge in the heartwarming flavors of Italian Pot Roast with Polenta, a comforting dish perfect for family dinners or festive gatherings. This recipe features tender chuck roast braised in a rich red wine sauce, complemented by creamy Gorgonzola polenta that adds a luxurious touch. The unique blend of Italian herbs enhances the savory beef, making it the ultimate comfort food experience. Whether you’re entertaining guests or enjoying a cozy meal at home, this dish is sure to impress with its delicious flavors and inviting aroma.

Ingredients

Scale
  • 4 tablespoons olive oil
  • 4-pound chuck roast
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 4 ounces pancetta, diced
  • 12 cloves garlic, minced
  • 2 cups red wine
  • 2 cups beef broth
  • 28 ounces crushed tomatoes
  • 1 tablespoon fresh rosemary
  • 2 teaspoons Italian seasoning
  • 2 bay leaves
  • 3 cups chicken broth
  • 1½ cups half-and-half
  • 1 cup polenta
  • 1 cup Gorgonzola cheese
  • 2 tablespoons butter

Instructions

  1. Season chuck roast with salt and pepper. In a Dutch oven, heat olive oil and brown the roast on all sides. Set aside.
  2. Sauté chopped onion, carrots, celery, and pancetta in the same pot until softened. Add minced garlic and cook for another minute.
  3. Deglaze the pot with red wine, then add beef broth, crushed tomatoes, rosemary, Italian seasoning, and bay leaves. Return the roast to the pot, cover, and simmer on low heat for 2½ to 3 hours until tender.
  4. For polenta, mix chicken broth, half-and-half, and polenta in a casserole dish and bake at 350°F for 40 to 45 minutes.
  5. Stir Gorgonzola cheese and butter into the cooked polenta until melted. Serve slices of pot roast over creamy polenta.

Nutrition

Find it online: https://allcrockpots.com/italian-pot-roast-with-polenta/